Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, amberjack daikon. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Put the daikon radish into a silicon steamer or a dish. Add sesame oil to a frying pan. Cook the amberjack over low heat until it browns slightly. Parboil the daikon in rice water.

Amberjack Daikon is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Amberjack Daikon is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have amberjack daikon using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Amberjack Daikon:

1. Take 5 slice Amberjack filets
2. Prepare 1/2 Daikon radish
3. Take 1 dash Green onions
4. Prepare 1 dash Soy sauce
5. Get 1 dash Cooking sake, mirin
6. Prepare 1 dash Ginger
7. Prepare 1 dash Dashi stock
8. Make ready 1 dash Sugar

Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil. Cut the daikon radish into chunks and parboil in water that has been used to wash rice, then drain. Pour the sesame oil into a frying pan. Cook the amberjack lightly on both sides.

Steps to make Amberjack Daikon:

1. Parboil the daikon in rice water.
2. Once the water has begun to boil, immerse the amberjack. Once it is cooked, remove the scum, drain and rinse to remove the smell.
3. Mix together the cooking sake, mirin, soy sauce, dashi stock, sugar, and ginger to taste in the pot.
4. Return the daikon and amberjack to the pot and simmer until the flavors are absorbed.
5. Top as you like with the onion or yuzu pepper paste and serve!

Pour the sesame oil into a frying pan. Cook the amberjack lightly on both sides. Kanpachi Daikon (Amberjack Simmered with Daikon)/カンパチ大根 Buri daikon (adult yellowtail simmered with daikon) is a very popular winter dish in Japan. I personally don't like the type of buri daikon served in restaurants because it is often overly sweet and salty. If you are using the bones and head, wash it particularly well.

So that is going to wrap it up with this special food amberjack daikon recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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